Today I prepared another variation of the traditional Italian Melanzane alla Parmigiana. These eggplant Parmesan rolls are perfect for a special and inviting appetizer, or also for a light vegetarian dinner, maybe next to a few slices of toasted bread. The deliciously Mediterranean flavor of this dish is similar to the eggplant Parmesan, but the look is different. The eggplants are thinly sliced and grilled (not fried!), and rolled around lots of melted mozzarella cheese. The rolls are served hot and bubbly with a garlicky tomato sauce, and complemented with the bold aroma of the oregano. Here is the recipe!
Ingredients: to make about 15 rolls (based on the size of the eggplant) – appetizer for about 4 people
- 1 large eggplant
- 2 cups of shredded mozzarella cheese
- 3 tablespoons of Parmesan cheese
- 1.5 cups of crushed tomatoes
- 2 garlic cloves
- some fresh basil leaves
- extra virgin olive oil
Preparation time: 45 minutes
Step 1: Cut the eggplant in thin slices lengthwise – to obtain the largest possible slices. I got 15 slices. In one (or two to make it faster) large grilling pan, grill the eggplants over medium-high heat. I like to brush them with olive oil and sprinkle with salt.
Step 2: In a saucepan, saute’ the crushed garlic cloves with a couple of tablespoons of olive oil. Add the crushed tomatoes, salt to taste and simmer for 15 minutes. Add the basil in the last couple of minutes.
Step 3: Preheat the oven to 375 degrees. Over each eggplant slice place about 1 tablespoon of shredded mozzarella. Roll the slice and place in an oven pan, seam side down.
Step 4: Sprinkle with oregano, the Parmesan cheese and a little bit of olive oil. Bake in the oven for about 15 minutes until the mozzarella and Parmesan cheese are melted and bubbly.